Try this Crostini with Black Olive Pesto recipe, or contribute your own.
Suggest a better descriptionIn a blender or processor, process until the olives are either coarse- or fine-textured, depending on preference, adding enough olive oil to make a dense paste. Remove and stir in lemon zest and capers. Chill. This may be made in advance. It keeps for weeks. To make the crostini, very lightly brush bread rounds with olive oil and arrange on a cookie sheet. Place in a 400-degree oven until golden on the surface but not hard-toasted all the way through. Using a teaspoon, spread a little of the black olive pesto on each crostini. adaptef rom Panini, Bruschette, Crostini by Viana La Place Posted to MC-Recipe Digest V1 #1070 by "M. Hicks"
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 12 | ||
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Calories: 88 | ||
Calories from Fat: 19 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 309.6mg | 11 % | |
Potassium 30.7mg | 1 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 13.9g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 88
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